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目的:优化枳壳饮片麸炒工艺,为枳壳饮片麸炒工艺规范化提供参考。方法:采用L9(34)正交试验,以枳壳饮片中的药效成分meranzin hydrate、马尔敏、川陈皮素、红橘素和葡萄内酯的总含量、醇溶性浸出物含量、挥发油含量、饮片性状和药效为指标,对枳壳饮片麸炒工艺进行研究。结果:枳壳饮片麸炒最佳工艺为A1C1B1,即温度190℃,加麸量10%,时间9 min。温度、加麸量、时间对麸炒工艺均有显著性影响。结论:该工艺合理、稳定性好,可为枳壳饮片的炮制操作规范及质量标准提供科学依据。
Objective: To optimize the bran frying process of Citrus decoction pieces, and to provide reference for the standardization of Citrus aurantium bran frying process. Methods: The L9(34) orthogonal test was used to study the total content of melanzin hydrate, Malin, nobiletin, citrin and grape lactone, content of alcohol soluble leachate, volatile oil content, and content The traits and efficacy of the decoction pieces were taken as indicators to study the frying process of bran-dried decoction pieces. RESULTS: The optimum process of bran fried with shell cake was A1C1B1, ie, the temperature was 190°C, and the amount of bran was 10%. The time was 9 minutes. Temperature, gluten content, and time have significant effects on the bran frying process. Conclusion: The technology is reasonable and stable, and it can provide scientific basis for the processing specifications and quality standards of the shell cake.